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Posted 8/2/2010 9:58am by Gregg Keckler.
Dear Friends,
     August is here!  Time for corn, tomatoes, and cantelopes!  We are picking blackberries by the tons.  If you would like to purchase any extra blackberries, we will sell them to CSA folks for $5.00/pint.  You can freeze them or make jam with them.  Email us if you are interested.

    I have gotten quite a few deparate emails from folks asking what to do with eggplant.  If anyone has any good recipes for eggplant, please forward them  to me and I will put them on the blog for others to use.  It might help if folks have any recipes for using tomatillos.  Please let us know.

     Today Oliver and Sarah are butchering chickens.. Oliver decided to raise some free range meat chickens this year.  They decided to butcher the 12 largest birds today.  Next week they will do 20 more.  Oliver has about 50 more that won't be ready until September.  We will let you know particulars about buying them once they are frozen.

    As in past years we are having our neighbor, Mark Tuckey grow our corn for us.  We have done this for a while and it seems to work well.  Sweet corn takes a lot of space, equipment and spray.  We just don't have time for it so Mark does a great job.  We will have yellow Incredible and Mira, a bi-color.
    


This week's shares will include:  peaches, sweet corn, tomatoes, plums/apricots, tomatillos/cherry tomatoes, eggplant, blackberries


Gregg and Louise Keckler - Orchard Country Produce


Extras:

Eggs $4.00/dozen
Butter $3.50 for a 1/2 lb block
Ground Beef $3.50/lb   sold in 1 lb packs

Following items sold in packs of 2  weight varies
Filet Mignon $13.99/lb
del Monaco  $9.99/lb
New York Strip $9.99/lb
Sirloin tip $9.99/lb
Sirloin   $9.99/lb
London Broil $9.99/lb


Honey Butcher Bologna $7.99/lb Sold in 1/2 and 1/4 lb packs
Sweet Butcher Bologna  $7.49/lb sold in 1/2 and 1/4 lb packs

Following items sold in packs approx wieght 4-8 oz each weight varies
Goat Goulda    $12.49/lb
smoked Cheddar $9.49/lb
sharp cheddar  $9.49/lb
Smoked jalapeno  $9.49/lb
Cheddar  $8.48/lb
Farmers $8.49/lb
Baby Swiss $8.49/lb
Italian  $8.49/lb
Posted 7/30/2010 9:14am by Gregg Keckler.

Dear Kecklers,

 Thank you for the wonderful produce this past week.  My family ate through the plums like crazy and the potatoes and green beans are gone too.  I made a small, very delicious batch of blueberry jam in my bread machine that is just heavenly.  We’re looking forward to some grilled squash as a delicious side to our dinner tonight. 

 Thank you again for making this CSA available to us.  We are thoroughly enjoying the wonderful produce and we look forward to the other 2/3rds of the season

N.M.

 

 

Dear Orchard Country Produce,
 
I got my CSA on Wednesday at Suburban Outpatient Medical Center and it was great!  I already have sampled most things and I am very happy with everything!  Thank you for doing such a great job.  Also, the driver was really nice and helpful.  I have really enjoyed doing business with your farm. 
J.L.
Posted 7/19/2010 8:23am by Gregg Keckler.
Dear Subscribers,
 The rain was needed!  Very refreshing!  We are pulling lots of carrots, beets, eggplant, and some tomatoes, but not quite enough yet.  The peaches are juicy and sweet.  They tend to be softer this year than last year.  They will probably not keep for an entire week.  So check them ofter and eat them when they are soft.  There are alot of plums - purple/yellow are Methley plums, red/yellow are Cardinal plums, and yellow plums are Shiro.  The raspberries and blueberries are slowing down at the moment.  The raspberries will be back heavy in August.  We hope the blueberries will pick up again now that we had rain.
   We are looking forward to the summer produce and fruit.  We will probably have sweet corn in two weeks.  Looking forward to somw great stuff.  Check your emails.  If you wish to order extras order by at least the evening before pick up day.
  
This week's shares will include:  peaches, plums, carrots, beets, potatoes, eggplant, blueberries/blackberries.

Have you noticed a lot of finches this year. I have noticed several different kinds.  They love seeds, Keep your eyes out for them.  Enjoy those birds.  

See everyone this week.  Gregg and Louise Keckler - Orchard Country Produce

Extras:

Eggs $4.00/dozen
Butter $3.50 for a 1/2 lb block
Ground Beef $3.50/lb   sold in 1 lb packs

Following items sold in packs of 2  weight varies
Filet Mignon $13.99/lb
del Monaco  $9.99/lb
New York Strip $9.99/lb
Sirloin tip $9.99/lb
Sirloin   $9.99/lb
London Broil $9.99/lb


Honey Butcher Bologna $7.99/lb Sold in 1/2 and 1/4 lb packs
Sweet Butcher Bologna  $7.49/lb sold in 1/2 and 1/4 lb packs

Following items sold in packs approx wieght 4-8 oz each weight varies
Goat Goulda    $12.49/lb
smoked Cheddar $9.49/lb
sharp cheddar  $9.49/lb
Smoked jalapeno  $9.49/lb
Cheddar  $8.48/lb
Farmers $8.49/lb
Baby Swiss $8.49/lb
Italian  $8.49/lb

Posted 7/19/2010 5:32am by Gregg Keckler.

Here are a few more recipes that we have received from CSA members who have tried them and given them the thumbs-up! Hopefully you will be able to try some of these and find them delicious!

 

Almond, Apricot, and Cream Cheese Crostata

(Bon Appetit)

½  7 ounce log of almond paste*

3 ½ Tablespoons sugar, divided

3 ounces cream cheese cut into ½ inch cubes

1 large egg yolk

1 teaspoon vanilla extract

1 refrigerated pie crust (half of a 15 ounce package) room temperature

5 to 6 large fresh apricots, quartered, pitted

¼ cup apricot jam, heated  (I actually only had orange marmalade so I used that)

Preheat oven to 400.  Blend almond paste and 3 tablespoons sugar in processor until finely chopped.  Add cream cheese, egg yolk, and vanilla and blend until smooth.  Unroll crust on heavy rimmed baking sheet.  Spread filling over crust, leaving 1 ½ inch plain border.  Arrange apricot quarters, rounded side down, in spoke pattern in 2 concentric circles atop filling.  Fold dough border up over edge of filling.  Brush exposed apricots with warm jam and sprinkle with remaining sugar. 

Bake crostata until crust is golden brown and apricots are tender and slightly browned, about 45 minutes.  Cool 30 minutes.  Serve warm or at room temperature.  Serves 8.

* Giant sells almond paste in 7 ounce logs.  Leftover freezes well.  Just defrost before using.

 

Sour Cherry Crumb Cake (from Martha Stewart Everyday Food)

Makes 16 squares

  • FOR THE TOPPING
  • 2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish
  • 3/4 cup all-purpose flour, plus more for dish
  • 1/4 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • FOR THE CAKES
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup buttermilk
  • 2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries

Directions

  1. Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
  2. Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
  3. Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
  4. Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

 

Saltibarsciai (Cold Beet Soup)

Can use canned whole beets or fresh beets boiled and peeled. Tastes phenomenal on a hot summer day. Can be used for a light lunch as a main course or even dinner.

Ingredients
5 fresh whole beets. boiled till soft, peeled and grated
1 cucumber, finely diced
3 hard boiled eggs, finely chopped
3 tbs fresh dill (can use more if you like the taste), stems cut off
1 qt low fat buttermilk
1/2 qt skim milk
1 tsp salt (or to taste), should be not too salty

Preparation

add milk to vegetables, dill, and eggs and stir. Soup should be pink to dark pink in color. The more beets you add, the thicker the soup becomes and the darker pink it turns. Add salt, start with 1 tsp, taste, salt to taste. Put in fridge for 1 hour so the flavors can blend. Serve with boiled potatoes (the best are new red tiny potatoes) flavored with dill and sprinkled with a little butter. My children put the hot potato right in the cold soup-Yum!
Posted 7/12/2010 3:32pm by Gregg Keckler.
Dear Folks,
  Welcome to the 2010 CSA season.  If you are getting this email, you should be expecting to pick up a share on July 20, July 21, July 22 or July 24 for the first week of the second session.  If you don't think you should be picking up this week, let me know.  For some this is a new experience, for others it is a continuation of fresh fruits and vegetables. 
 
      We want you to get the most out of the fruit and produce that you get.  We have some simple preparation tips on the website.  Remeber that you do not need to create a dish based on a vegetable ( for example: asparagus)  Asparagus is delicious raw, lightly steamed, or grilled - no other ingredients necessary except a little butter or olive oil and salt.  Preparing simply will give you the best flavor and nutritional value - and it is simpler.
   
   Logistics:  All folks getting their shares on Tuesday at DOT or Gangplank Marina, Thursday at East Columbia Library, Saturday at Cedar Lane UUChurch in Bethesda, Saturday at 128 Goucher Lane, Gaithersburg, or Saturday at the Westminster Farmers Market will pick up coolers each week.  You will bring back an empty cooler and pick up a full one.  If you choose you can put your items in your own bags and just leave the cooler with us. 
  
      Folks getting shares on Wednesday at NGS, NLC, Calvert Foundation, NIH - Fisher Lane, Suburban Hospital or Suburban Hospital Outpatient your produce will come in a box with your name on it.  You can take the produce and leave the box in the designated drop off spot or you can take the box with you.  Please return the box before the next Wednesday pick up.  

    Extras:  you can order extras weekly by sending us an email AT LEAST one day before delivery day.  You can pay for the extras at the market with cash, check, or credit card(If over $15.00)  If you pick up on Wednesdays or at the Gangplank Marina, or Gaithersburg you can order items, we will put them in your share and at the end of each 7 week session we will send you a bill by email and you can send us a check by mail.


   We will have our own fresh, free range eggs all year.  Our chickens are young and laying prolificly.  We will have our own hormone-free grass fed beef available.  We are having another steer butchered this week so we should be stocked with all cuts of steaks for a while.  We will also have our own sweet butcher bologna.  We put a whole steer in bologna so the bolonga is Lean and delicious.  Butcher bolonga is stored in 4 in round cloth bags.  We sliced it thinly and put it in 1/2 and 1/4 lb packs to sell.

     We also sell butter from Apple Valley Creamery  www.applevalleycreamery.com The butter is from hormone-free pasture fed dairy cows.  We will again be offering Ed Breckenbill's cheese.  Ed has a hormone-free pastured dairy in Chambersburg, PA  He makes all of his cheese at his farm.  He adds no additivies, only raw cow's milk, vegetable enzymes, and sea salt.

Let us know if you have any questions.  See you in two weeks!  Gregg and Louise Keckler - Orchard Country Produce


Extras:

Eggs $4.00/dozen
Butter $3.50 for a 1/2 lb block
Ground Beef $3.50/lb   sold in 1 lb packs

Following items sold in packs of 2  weight varies
Filet Mignon $13.99/lb
del Monaco  $9.99/lb
New York Strip $9.99/lb
Sirloin tip $9.99/lb
Sirloin   $9.99/lb
London Broil $9.99/lb


Honey Butcher Bologna $7.99/lb Sold in 1/2 and 1/4 lb packs
Sweet Butcher Bologna  $7.49/lb sold in 1/2 and 1/4 lb packs

Following items sold in packs approx wieght 4-8 oz each weight varies
Goat Goulda    $12.49/lb
smoked Cheddar $9.49/lb
sharp cheddar  $9.49/lb
Smoked jalapeno  $9.49/lb
Cheddar  $8.48/lb
Farmers $8.49/lb
Baby Swiss $8.49/lb
Italian  $8.49/lb
Posted 7/12/2010 10:05am by Gregg Keckler.
Dear Folks,
     For some of you we are saying goodbye.  We hope you have a great summer and join us again next spring.  For others who are in it for the long haul, this is 1/3 of the season.  Now we will be getting into summer fruit:  plums, peaches, blackberries, (more) blueberrries, cantelope, and pears. The rain last Saturday was bad for the markets, but great for the vegetables.

    If this is your last week, please be sure to bring your box back to the designated spot by next week.  If your location will not be getting any drop off for the next session (ie Kennedy Center) our driver will stop at your location next week to pick up emtpy boxes.

    We will be sending out bills by email for extras ordered during this session.  Please send a check promptly so we can get them cleared up before the next session gets under way.

  Your shares this week will include:  Lodi/Transparent apples (tart, cooking), black walnuts, plums, green/yellow beans, cucumber, squash/zucchini, carrots, sweet banana peppers.

  Gregg and Louise Keckler - Orchard Country Produce


Extras:

Eggs $4.00/dozen
Butter $3.50 for a 1/2 lb block
Ground Beef $3.50/lb   sold in 1 lb packs

Following items sold in packs of 2  weight varies
Filet Mignon $13.99/lb
del Monaco  $9.99/lb
New York Strip $9.99/lb
Sirloin tip $9.99/lb
Sirloin   $9.99/lb
London Broil $9.99/lb

Posted 7/12/2010 9:56am by Gregg Keckler.
Dear Folks,

     This is the seventh week and the last week of the first session.  So we are doing things differently this week.  Bring back your empty coolers or boxes. BRING YOUR OWN BAGS!  Cloth bags are best.  It is your turn to pick off the table and make your own share.  If you have a half share, you can pick $22.00.  If you have a full share you can pick $35.00 of produce, fruit, bakery, honey, jam, etc.  If you wish you can use your share money for extras - beef, bologna, cheese, eggs, butter,   If you do plan to get extras, please email us with your order.  We do not automatically bring extras to each market and we do not bring any steaks that are available only to CSAs.  So please order them.

     For some of you we are saying goodbye.  We hope you have a great summer and join us again next spring.  For others who are in it for the long haul, this is 1/3 of the season.  Now we will be getting into summer fruit:  plums, peaches, blackberries, (more) blueberrries, cantelope, and pears. The rain last Saturday was bad for the markets, but great for the vegetables.

     ATTENTION:  DOT pickups Do not plan to come before 8:30-9:00.  The tables will not be set up until then.

     ATTENTION: Gangplank Marina- Your shares this week will include:  Lodi/Transparent apples (tart, cooking), black walnuts, plums, green/yellow beans, cucumber, squash/zucchini, carrots, sweet banana peppers.

See you this week!  Gregg and Louise Keckler - Orchard Country Produce


Extras:

Eggs $4.00/dozen
Butter $3.50 for a 1/2 lb block
Ground Beef $3.50/lb   sold in 1 lb packs

Following items sold in packs of 2  weight varies
Filet Mignon $13.99/lb
del Monaco  $9.99/lb
New York Strip $9.99/lb
Sirloin tip $9.99/lb
Sirloin   $9.99/lb
London Broil $9.99/lb


Honey Butcher Bologna $7.99/lb Sold in 1/2 and 1/4 lb packs
Sweet Butcher Bologna  $7.49/lb sold in 1/2 and 1/4 lb packs

Following items sold in packs approx wieght 4-8 oz each weight varies
Goat Goulda    $12.49/lb
smoked Cheddar $9.49/lb
sharp cheddar  $9.49/lb
Smoked jalapeno  $9.49/lb
Cheddar  $8.48/lb
Farmers $8.49/lb
Baby Swiss $8.49/lb
Italian  $8.49/lb
Posted 7/5/2010 9:34am by Gregg Keckler.
Dear Folks,
     This week we are picking plums, blueberries, raspberries, and some peaches.  We are starting to get the little cherry tomatoes and gooseberries.  Black raspberries are over and we are pulling the last lettuce heads this week A lot of the leaf lettuce has bolted.  We are beginning to irrigate green beans, tomatoes, and Swiss chard.  It is getting a little dry up here.  Nothing to worry about yet, we have two wells, 3 cisterns, and numerous rain barrels around our property and none of them are empty yet.
     This week's shares will include:  plums, blueberries, broccolirob/kale, cucumber, squash, green beans, and red potatoes.
     We will take add ons for the second session through July 12.
     Have a great week!  Summer is really here.   Gregg and Louise Keckler - Orchard Country Produce
Posted 7/2/2010 4:16pm by Gregg Keckler.
Dear Folks,
    If you are signed up for the second session, we are getting geared up for the summer fruits and vegetables.  This year everything is early- so we are already picking green beans, summer squash, and zucchini.  We got our first peaches this week.  We have tons of blueberries and raspberries right now.  We are pulling all the lettuce next week and plowing and tilling to prepare the ground to plant something else.
    You will get an email from me explaining pickups, extras, and other things by July 12.
     If you haven't signed up, but wish to do so, we are taking subscribers for the second session through JUly 12.  Let us know if you have any questions.  Gregg and Louise Keckler - Orchard Country Produce
Posted 6/28/2010 10:03am by Gregg Keckler.
We had quite a few subscribers send us recipes they tried with some of the produce from their boxes!  Here are just a few of them! 
Enjoy!
Thank you for the rhubarb!  We hadn't tasted it before.  At first we tried a raw chunk.  Too intensely tart for us, and tough/stringy outer layer.  So I checked some cookbooks & easily made a rhubarb sauce, very yummy.  Peel the stalks, cut into chunks.  Put in microwave w/ honey/sugar a few minutes, until soft.  Add bit of lemon juice, bit more orange juice. let cool. Puree in blender.  Add cinnamon.  Great on granola or cereal or frozen yogurt!

Your strawberries & apples are incredibly flavorful & delicious!

See you next Saturday,

The H. Family
Hi all, 

In case you haven't used your peas yet (the ones that require shelling), I discovered a fab dish last night so am sharing it with you here. After I shelled the peas, I had less than half the amount called for in the recipe so I halved the recipe and it was fine. In fact, it was *insanely* tasty. I should also add that I'm giving you the recipe as it's written, but I didn't have any mustard seeds, curry leaves, turmeric or green chiles and it was still insanely tasty. And I forgot the basil. I think that even if you only had cumin, coconut and cilantro, it would still be great. Good flavours. 

Green Peas with Coconut and Cilantro (from World Vegetarian by Madhur Jaffrey) 

3 Tbsp peanut or canola oil 
1 tsp whole brown mustard seeds 
1/2 tsp whole cumin seeds 
15 fresh curry leaves (or use Thai or regular basil) 
2 1/2 cups shelled fresh or defrosted frozen peas 
1 to 2 fresh hot green chiles, finely chopped 
1 tsp salt
1 tsp sugar
1/4 tsp ground turmeric 
1/2 tsp ground cumin 
1/2 tsp ground coriander 
3/4 c. freshly grated coconut (or soak 8 Tbsp of unsweetened dessicated coconut in 3/4 c. of hot water for an hour) 
3 Tbsp finely chopped cilantro 

Put oil in frying pan and when hot, put in mustard and cumin seeds until the mustard seeds start to pop (a few seconds if the oil is hot), and then add the curry leaves. Stir for a second and then add peas, chiles, salt, sugar, turmeric, cumin and coriander. Stir for a minute until peas are bright green. Add 4 Tbsp of water and bring to a boil. Cover, turn down the heat to low, and simmer gently for up to five minutes or until the peas are tender. Uncover, turn the heat up to medium-high, add the coconut and cilantro, and stir to boil away any remaining water. Serve immediately. Serves 3-4 people. 

Bon appetit! 

J.
 

I was lucky that my aunt and mother in law were in town from Spain where they eat  lots of swiss chard there. They cooked it up as follows: 

Chop and boil in just enough water to cover along with cubed potatoes and chopped onions. When it is well cooked, drain. In a frying pan toast a couple spoonfuls of flour, add butter, garlic and vegetable stock to make a gravy. Add the strained vegetables to the sauce.  It was absolutely delicious and disappeared in 2 seconds (even the kids loved it)!

 

 

I just wanted to let you know that the snow peas from last week were DELICIOUS!  I steamed them for 3-4 minutes and they were perfectly sweet and crunchy.

 Also, my friend gave me a recipe for the rhubarb, strawberries and apples from a couple of weeks ago which I modified. It came out delicious as well. Feel free to share this with your other CSA members:

 Combine and then put into a 9x9 baking dish:

1-1/2 cups of rhubarb (cut into small cubes)

1-1/2 cups of strawberries (quartered or similar size to the rhubarb cubes)

1-1/2 cups of apples (about 3 apples, peeled and sliced into 1/4 inch thick slices)

1 cup of sugar

1/4 cup of flour

 

Top with:

1 cup graham cracker crumbs (or my version: 1-1/2 cup of  semi-fine/coarsely crushed golden graham cereal plus 1-1/2 cup of semi-fine/coarsely crushed honey nut cheerios)

5 tbsp melted butter

Sugar

Cinnamon

 Bake at 400 degrees for 30-40 minutes (my version: 30 minutes). Watch for burning.

 Top with frozen cool whip or vaniall ice cream!

 Enjoy!

J. K.

 

 

Chicken Breasts Stuffed with Goat Cheese, Caramelized Spring Onions, and Thyme

Ingredients
1 1/2  teaspoons  olive oil
1 1/3  cups  thinly sliced spring onions (about 1 pound)
3/4  teaspoon  salt, divided
1/4  teaspoon  freshly ground black pepper
3/4  cup  (3 ounces) crumbled goat cheese
1  tablespoon  chopped fresh flat-leaf parsley
1  tablespoon  fat-free milk
1 1/2  teaspoons  chopped fresh thyme
6  (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/2  cup  dry white wine
1  cup  fat-free, less-sodium chicken broth

Preparation
1. Heat oil in a large skillet over medium heat. Add onions, 1/4
teaspoon salt, and pepper to pan; cook 12 minutes, stirring
frequently. Cover, reduce heat, and cook 8 minutes, stirring
occasionally. Uncover and cook 5 minutes or until golden, stirring
occasionally. Cool slightly. Combine onion mixture, 1/4 teaspoon salt,
cheese, parsley, milk, and thyme in a small bowl, stirring with a
fork.

2. Cut a horizontal slit through thickest portion of each chicken
breast half to form a pocket; stuff 1 1/2 tablespoons cheese mixture
into each pocket. Sprinkle chicken evenly with remaining 1/4 teaspoon
salt.

3. Return pan to medium-high heat. Coat pan with cooking spray. Add
chicken to pan; sauté 5 minutes; turn chicken over. Cover, reduce
heat, and cook 10 minutes or until chicken is done.

Remove chicken from pan; let stand 10 minutes. Add wine to pan; bring
to a boil, scraping pan to loosen browned bits. Cook until reduced by
half (about 2 minutes). Add broth, and cook until reduced to 1/4 cup
(about 9 minutes). Serve with chicken.

Simple Sauteéd Greens

This is a simple, classic way to cook greens. I've used it with swiss chard, beet greens, kale, even spinach.

Important Notes

  • The key to this dish is developing a great fond on the bottom of the pan with the pancetta and onions, then deglazing before adding the greens. Making this in a skillet or sauté pan without a non stick coating (a stick pan?) results in much more flavorful dish.
  • If you don't have pancetta on hand, you can use a strip or two of bacon.
  • I'm not a fan of the crushed red pepper you can buy at the grocery store. I get mine from Penzey's, and it has a much bolder flavor with the same amount of heat.
Ingredients: 
  • Pancetta - 2-3 pieces, chopped
  • Onion - 1 small to medium, diced
  • Garlic - 2-3 cloves, minced
  • Water - 1/4 cup
  • Greens - 1/4 to 1/2 a pound
  • Salt - to taste
  • Pepper - to taste
  • Crushed Red Pepper - if you like a hint of heat
Instructions: 
  1.  After cutting the pancetta into pieces (approximately 3/4 of an inch), place it in a preheated pan on medium-high heat. Stir occasionally while it browns, and cook for 2-3 minutes.
  2. Add the onions and sauté until they are soft and translucent, deglaze the pan with a bit of water, scraping up all of the brown bits. Let the water evaporate, and sauté until the onions just begin to brown and another layer of fond starts to stick to the skillet.
  3. Add the garlic, cook for 1 minute,  then deglaze the pan again. 
  4. Add the greens and the remaining water, season with salt, pepper, and crushed red pepper, stirring to mix well with the onions, pancetta, and garlic. Cook until greens are tender, stirring occasionally.
Yield: 
4 servings

 

 

 

Hi, I just read an article in Runner’s Magazine about Sour Cherries. They are apparently nature’s painkiller.  It says sour cherries are good in cobbler and pie and folded into quick-bread batter. The magazine gives a recipe for sour cherry syrup. Boil four cups pitted cherries with ¾ cup sugar and ¼ cut water for 10 minutes (add a splash of lemon or lime juice if you like.) Pour into a jar and store in the fridge. The furit can be ladled over waffles or ice cream or combined with seltzer for cherry soda.

TDM

 

 

This is what I did with my sour cherries last year. It's a "universal cobbler" recipe I got from my mother:

Wow! That's Great Cobbler
1 Stick (1/2 cup) butter
1 cup flour
1 cup sugar
3/4 milk
2 tsps baking powder
1/2 tsp salt
2-3 cups fruit (most any kind will do)

Preheat oven to 350 degrees. While preheating, melt butter (in the oven) in the pan you will be using to bake the cobbler.

Combine flour, sugar, milk, baking powder, and salt. Pour batter into the baking dish on top of the melted butter. Dump fruit on top. Do not mix in.

Bake for 30-40 minutes.

This is what it looked like: http://www.flickr.com/photos/cransell/3719521655/. So yummy!

C.

 

 

Squash Casserole

Yield:  6 servings

Ingredients:

 1 large yellow squash

1 large zucchini

1 large onion

8-10 strips uncooked bacon

1 cup shredded cheddar cheese

Directions:

Preheat the oven to 350° F.

 Spray an 8 x 11 inch rectangular baking dish with cooking spray (bottom and sides of pan).

 Slice yellow squash, zucchini, and onions into circles, ½ inch thick.

 Layer yellow squash, zucchini, and onion in prepared pan.  Place yellow squash slices, flat side down, on the bottom of the pan.  Add zucchini slices, flat side down, on top of the yellow squash slices.  Finish by placing the onion slices on top of the zucchini slices.

 Sprinkle cheese over the layer of onions.

Place strips of un-cooked bacon on top of the cheese completely covering the cheese.

 Bake at 350° for 45-60 minutes or until a fork easily pierces all layers of vegetables